Sauteed Veal Knuckles or Pig’s Trotters

Sauteed Veal Knuckles or Pig’s Trotters - Russian Meat Recipe

How to Cook & Prepare Sauteed Veal Knuckles or Pig’s Trotters:

4 veal knuckles or pig’s 1 carrot
trotters 1 parsley
2 eggs 1 onion
½ cupful flour 3 or 4 tblsps butter
1 cupful dry bread salt, pepper
crumbs

Scald the knuckles, dry, then dust with flour and singe to remove any possible hairs. Rinse the hocks again and then separate the meat from the bones. Put the meat and bones in a saucepan, cover with cold water, add the vegetables and salt. Bring to the boil and simmer for 3 to 4 hours. Drain and remove any meat on the knuckles, season with salt and pepper, dredge in flour, dip in eggs, and then in bread crumbs. Saute in butter. Serve with a garnishing of mashed potatoes, green peas, pickles.

Boiled veal knuckles

Prepare the knuckles as directed above. Instead of frying, serve the boiled meat with white stock sauce seasoned with vegetables (see p.108). Garnish with mashed potatoes, peas or turnips.

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